When the vegetables are soft, add the herb/spice mixture and the garlic, and stir constantly until the mixture is hot and fragrant, about 3 minutes. Add the ground turkey and cook, breaking up the meat, until the meat is browned, about 10 minutes.

Add the broth, diced tomatoes, tomato sauce, tomato paste, chipotle peppers, pinto beans, and vinegar. Stir to blend, and simmer the chili over medium-low heat, stirring occasionally, until it is cooked through and has begun to thicken, 30 to 45 minutes.

Remove the pot from the heat, and stir in the lime juice and salt to taste. Serve hot.

Excerpted from The Earthbound Cook, Copyright 2010 by Myra Goodman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved